Potato cutlet recipe

Ingredients:

Potatoes -5
ginger garlic paste -1 tsp
red chilli powder - 1 tsp
black pepper powder  - 1 tsp
dhania powder - 2 tsps
garam masala - 1tsps
salt - according to taste
coriander leaves
bread crumbs
corn flour 2 tbsps

Method ;
1.Boil the potatoes in pressure cooker

2.Peel the skin of potatoes and mash well in a bowl.

3 Cut the edges of the bread  and grind like a powder.

4.In a large bowl, mix the corn flour,black pepper powder,garam masala, dhania (coriander powder),red chilli powder,ginger garlic paste,salt and coriander leaves along with mashed potatoes .

5.Shape them into flat oval shaped cutlets.

6.Dust each with bread crumbs powder.

7.Heat oil and deep fry till golden brown .

8.Serve hot with tomato ketchup.

Gulabjamun

Have a blast  on Diwali with these gulabjamoons.

Cooking directions:

1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.

2. Apply oil/ghee on both palms.Shape the dough into small balls.

3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.

4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.

SUGAR SYRUP:

Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.

Gulab jamoon sweet

Veg Manchurian

               Ingredients :-

(1)2 cups grated cabbage, 2 cups of grated carrots

(2)1 chopped spring onion, 2 chopped green chilies

(3)3-4 crushed garlic flakes, 2 tbsp corn starch or flour oil for deep frying, 1 tbsp soya sauce, salt to  taste   (4)1 tsp pepper powder, 1 tsp sugar, a pinch of ajinomoto, 2 tbsp oil

               

                 Preparation of vegetarian Manchurian :-

(1)Mix grated cabbage & carrots and squeeze the water out of them

(2)Now in a bowl take the squeezed cabbage & carrots and mix 1 tbsp corn starch & add few chopped chilies & add little salt to it

(3)Make small balls of the mixture

(4)Heat the oil in a pan and deep fry the balls till they are golden brown, drain & keep aside

(5)In a separate pan heat 2 tbsp oil

(6)Sauté garlic green chilies & spring onions

(7)Add water, salt, pepper powder, ajinomoto, sugar & soya sauce. Bring it to a boil

(8)Mix 1 tbsp corn flour with half a cup of cold water & stir into it, gently add the fried balls to the gravy

(9)Cook the vegetable Manchurian for 3-4 minutes & serve hot garnished with chopped coriander

Kura karam podi recipe

Kura karam can be used in  stuffed vegetable curries like dondaka(tindora),vankaya(brinjal) etc.,It can also be used in fries  as well.

• 1 cup chana dal 
• 1 cup urad dal  
• 1/2 cup dhania seeds(coriander seeds)
• 1 tsp cumin (jeera)
• 1/2 cup pallies
• 1/2 cup sesame seeds(nuvvulu)
• 1 teaspoon methi seeds
• 10 red chillies
• 1 table spoon oil
• small sized tamarind 
• 5 or 6 garlic pods
• 2 tsps salt 
• 1 tsp turmeric powder
• 10 pieces of  dry coconut 

Roast all the ingredients separately with oil and allow them to cool.Grind them in mixer jar and store it in an air tight container.

                                           

Cauliflower and Potato curry- Aloo Gobi Curry

 How to make Aloo Gobi Curry | Potato and Cauliflower curry

Ingredients :

• Cauliflower (gobi) - 1 medium size
• 2 potatoes
• 2 tomatoes
• 1 onion
• 2 green chillies
• 1 tsp ginger garlic paste
• 1 tsp turmeric
• 1 heaped tea spoon salt
• 1 tsp red chilli powder
• 1 tsp chat masala or garam masala
• few curry leaves
• coriander leaves

Cooking instructions:

1.  Wash and separate the cauliflower florets.Place them in hot water adding some salt.
2. Drain them after 10 minutes.
3. Heat apan with a table spoon oil,add mustard seeds,cumin and allow them to crackle.Add chana dal,urad dal and red chilli pieces fry them.
4. Add ginger garlic paste  when the raw smell is goes off add tomato  and onion slices,Stir fry.
5. Add cauliflwer florets, potato cubes stir fry
6. Add 1 glass of water and cover and cook on for a medium flame for 10 minuutes.Stir occassionally.
7. Add red chilli powder,salt, chat masala or garam masala .Mix well.
8. Add coriander leaves and mix well.
9. Serve  hot with rice or roti.

                                                                   

Potato fry (Aloo fry)

Try this simple ,quick and easy to make side dish crispy aloo fry .

Ingredients:

• potatoes ;1/2 kg
• red chilli powder -1 and 1/2 teaspoons
• salt - 1&1/2 tsp
• oil - for deep fry

Method :

1.  Wash the potatoes and peel the skin.
2. Cut them into 1 inch pieces
3. Pour oil for deep fry(approximately 3 table spoons) and heat the oil.
4. Once the oil is hot enough, fry the potato cubes  till they are crispy and golden brown.
5. Stir in between to prevent burning.
6. Remove the oil with a draining ladle .
7. Finally add red chilli powder and salt .
8. Mix well and turn off the flame.
9. Serve with rice or make it as a side dish for sambar or tomato dal.

                                                

Dosa avakaya ( yellow cucumber)

Ingredients :

• Dosakaya -1 big size
• Red chilli powder 40 grams
• Salt - 40 grams
• turmeric - 1 teaspoon
• Mustard powder - 40 grams
• gingelly oil or groundnut oil-100 grams

Preaparation:

1. Wash the dosakaya and wipe it with a wet cloth .Let it dry completely.
2. Ensure it should not be bitter in taste.
3.  Cut into half and deseed the cucumber.No need to peel the skin.
4. Cut into pieces small or medium sized pieces.
5. Take a vessel ,add mustered seeds powder,red chilli powder,turmeric powder ,salt to the diced dosaka pieces and  and mix well.
6.  Add oil to the mixture .
7. Dosa avakaya pickle will be ready to consume one day after the preparation.
8. Store the picle in refrigerator to retain freshness. It  tastes nice upto 15 or more days.

                                             

                                       

Chama gadda fry /chama dumpala vepudu /arby fry

Chamagadda fry with red chili powder
 Chama dumpala vepudu is easy to make and side dish with sambar ,rasam and charu or main course dish for rice too.

Ingredients for chama dumpala vepudu :

• chama gadda -1/4 kg
• red chilli powder - 1 and 1/2 tsp
• salt - 2tea spoons
• oil- 2 table spoons for deep fry

preparation:

1. Soak the chama gaddalu in water for 10 minutes.Then rub and clean them  thoroughly as they may have lot of mud .
2. Boil them in pressure cooker and turn off the stove after 3 whistles.
3. Drain the water and let it cool.
4. Remove the skin and cut them into round slices or cube shape.
5. Heat oil in a pan for deep frying.
6. Now slowly drop chama gadda pieces and fry until they turn golden brown colour.
7. Don't stir too much,if done so, the starch activates and turns mushy
8. Finally add red chilli powder and salt .Mix well .Serve as a side dish for dal, rasam,sambar etc.,

1.  

Rasagulla

Rasagulla is a bengali traditional sweet which is made of fresh paneer.

Ingredients:

• Milk - 1 litre
• lemon juice - 2 tsp
• sugar -1 cup
• water -2 cups
• elaichi powder(cardamum powder0- 1tsp

Preparation

1. Boil 1 litre milk in a pan. 
2. When it starts to boil, add  lime juice for curdling
3. Slowly, the milk will start to curdle and split.
4.  Strain the water and gather the  chenna(paneer) in a cotton cloth.
5. Tie the ends and hang it at a height and allow to drain completely.Leave it for half an hour
6. Take the chenna (paneer0 ina plate and make small balls.
7. To prepare sugar sirup,bring to boil the sugar and water for 5 minutes and add cardamum powder to it
8. Drop the balls carefully in the sugar syrup and soak them for 10 minutes.
9. Place it in refrigerator and seve chilled.

.

Rasagulla sweet

Beetroot curry

Ingredients for beetroot curry:

• beetroot -250 grams
• green chillies-2
• ginger garlic paste -1 tsp
• red chilli powder - 1 tsp
• grated coconut - 1 tbsp(optional)
• mustard seeds - 1 tsp
• cumin seeds - 1 tsp
• urad dal- 1 tsp
• bengal gram dal(pachhi senaga pappu)- 1 tsp
• oil -1 tbsp
• few curry leaves 
• sliced coriander leaves 
• salt- 2tsps

Preparation:

1. Wash the beetroot and peel the skin.
2. Cut into small sized pieces and half boil them.
3. Drain the water and keep it aside.
4. Heat oil in a pan,add mustard seeds and allow to splutter
5. Then add .cumin seeds,gram dal,urad dal and curry leaves fry for 2 minutes.
6. Add ginger garlic paste and green chillie pieces and fry .
7. Now add half boiled beetroot pieces and cook for 2 minutes.
8. Add red chillie powder,salt .
9.  Add grated coconut  and mix well.(optional)
10. Finally add coriander leaves and mix well.
11. Serve with hot rice or roti.
    
    
    
    

Mango and coconut chutney

 Raw mango and fresh coconut chutney is a mouth watering recipe and goes well with rice , idly  and minapa attu.(dosa).

 Ingredients ;

• Raw mango-1
• coconut- half shelve
• red chiillies-i
• red chilli powder-2tsps
• mustard seeds-1 tsp
• cumin seeds-1 tsp
• asafoetida(hingu)- a pinch
• curry leaves- a sprig
• salt-1and 1/2 tsp
• oil -2tsps
• 
  
• preparation:

1. Wash the mango and peel off the skin
2. Cut into medium size pieces
3. Grind the coconut and mango pieces with salt and red chilli powder  to a fine paste
4. Remove the coconut shell and cut them into pieces
5. Add red chillie pieces and asafoetida(hingu) to the tadaka(taalimpu or popu),curry leaves
6. Take a pan and add mustard seeds,cumin seeds.Let them crackle,
7. Add the taalimpu to the coconut ,mango paste paste and mix well.

kobbari mamidi pachadi / mango and coconut chutney

Dondakaya fry (simple fry)

Tindora fry/ivy gourd fry/dondakaya fry is tasty south indian popular dish.It will be a side dish for dal too.

Ingredients:

• Dondakayalu/Tindora/ivy gourd -1/4 kg
• red chilli powder -1 and1/2 tsp
• oil -1 tbsp
• salt -1and1/2 tsp
• peanuts -as needed

Preparation ;

1.     Wash and cut the dondakaya vegetable  into long slices.
2. Heat the oil in the kadai and place the dondakaya slices 
3. Add peanuts and fry well.
4. Stir fry till the dondakaya is cooked.
5. add salt and red chilli powder .Mix well.
6. Add fresh  coconut powder if you need
7. Serve with hot rice.

                              

                               

vankaya kothimeera karam curry

  Try this andhra style vankaya kothimeera kaaram made with slender brinjals.Any type of curry with brinjals taste yummy.This type of curry goes well with rice and rotis

Ingredients:

•  brinjals :1/4 kg
• kothimeera - a large bunch
• green chillies -3 or 4 
• salt -as required
• oil for frying

Preparation ;

1. Wash the brinjals thoroghly.Cut them into long slices and place them in salt water.
2. Grind the coriander leaves and green chillies to a fine paste.
3. Heat the oil in a pan and add the brinjals and toss well.Cover with lid for few minutes.
4. Add coriander and green chilli paste to it and mix well .Stir well and cook for few minutes 
5. Now switch off the flame and the dish is ready to serve with rice or rotis.

brinjal voilet

Green chilli ,coriander paste

add the paste to frying brinjal slices

saute for 2 to 3 minutes

vankaya kothimeera karam recipe /brinjal curry